Cookbook:Grits

Commercially produced Grits are coarsely ground hominy (corn, treated with lye). Corn masa is similar, but more finely ground. Traditional grits are stone-ground maize (corn) that has been sifted to isolate the middle-sized granules, coarser than the product used in baking as corn meal.

Grits are a common breakfast food in the southern USA. They are often served much like oatmeal or as a side dish with fried or scrambled eggs. Unlike oatmeal, grits are often topped with cheese.

The basic recipe for preparing quick-cooking hominy grits:

4 cups boiling water,

1 cup grits,

1/2 to 1 tsp. salt,

black pepper to taste,

(butter or margarine),

(grated cheddar cheese),

4–6 servings.

Bring the water to a boil in a 1–2 quart saucepan. Add the grits, stirring constantly. Reduce heat to low, stirring occasionally until until grits begin to thicken. Cover and continue to cook on low heat for about 5 to 6 minutes. Stir occasionally to avoid sticking. Stir in a small amount of water if the grits become too thick. Correct the seasoning before serving, adding black pepper to taste. Serve with a pat of margarine, butter, or grated cheese on top.

The recipe above may be used to prepare stone-ground grits, but cooking time must be increased to at least 25 minutes. Some cooks prefer a longer cooking time--approximately 45 to 50 minutes. If the grits become too thick or begin to stick, stir in 1/8 - 1/4 cup boiling water. Many Southerners prefer to substitute milk for 1 or 2 cups of the water, especially if the grits are to be served as part of a main dish, such as shrimp and grits.

Note: This recipe will work for smaller quantities of grits, using a 4:1 ratio of water to grits.